Peanut Butter Muffins

Peanut Butter Muffins (vegan) @

Last week I experimented with gluten-free baking for the first time.

Disaster. Complete disaster.

Peanut Butter Muffins (vegan) @

I made some seriously delicious Pumpkin Cookies earlier in the week (recipe to come!), but they weren’t exactly healthy… they used basic all-purpose flour. Which I am totally okay with when making Holiday cookies and special treats every once in a while, but if I can find a way around it- I am going to take it.

So, I thought, “Why not go gluten free?” That way I could at least use the 40% whole grain flour to 60% starch flour ratio that The Gluten Girl suggests and I could get some great grain health into these guys. All without using whole-wheat or spelt flour (which do not turn out the best cookies…).

Needless to say, it did NOT work out for me. The taste and texture were 100% different. Scarlett wouldn’t even touch them. It takes a lot for Scarlett not to eat a cookie.

Soooooo, I’m gonna put gluten-free baking on the side-burner for now, haha.

Peanut Butter Muffins (vegan) @

These peanut butter muffins, although made with healthful whole-grain flours, are NOT gluten-free. So I had a bit more luck with them.

You can easily swap out the barley flour or oat flour for an equal part whole-wheat or spelt flour if you’d like. Should be fine.

Peanut Butter Muffins (vegan) @

AND these muffins use applesauce to reduce the amount of added oils in the recipe. The only source of fat comes from the peanut butter.

But! It is for that reason that results may vary. If you use store-bought natural ‘no-stir’ peanut butter, the muffins might turn out differently than if you use homemade, runny peanut butter. I used store-bought here. Whatever you choose, just pleasssse make it natural peanut butter!

Most importantly though- look at how much fun these are!

You can top them with some yummy Homemade Nutella OR you can slice them open and slather them with some jelly. Maybe you want to throw some chopped peanuts or chocolate chips in with the batter? Either way, your kids are sure to be lovin’ these guys! Scarlet LOVED them : D

Peanut Butter Muffins (vegan) @

*Use as many Organic ingredients as possible to avoid that GMO!* 

Peanut Butter Muffins
Serves: 12-14
  • 1½ cups barley flour
  • ½ cup oat flour
  • 2½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup soy or almond milk
  • ¾ cup applesauce
  • ¼ cup maple syrup
  • ⅓ cup coconut sugar or brown sugar
  • ¾ cup creamy natural peanut butter
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350°F and prepare a muffin tin with paper liners.
  2. In a large mixing bowl, sift the barley flour, oat flour, baking powder, and salt; whisk to combine well. Set aside.
  3. In a medium bow, whisk together non-dairy milk, applesauce, maple syrup, sugar, peanut butter, and vanilla.
  4. Pour the wet ingredients into the dry and mix until just combined.
  5. Divide batter evenly between muffins cups and bake 20-24 minutes or until a toothpick inserted into the center comes out clean.



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